We had a mini salsa fest last night and were treated to three, to which I added a fourth. First a quick mention of the three:
- Tomato and avocado with kalamata olives and capers
- Tomatillo, jicama and queso fresco with lime and orange
- Pineapple and orange pepper
- And then this one: Minty Watermelon Ginger
3-4 cups diced watermelon
4 tablespoons or more minced fresh garlic
1/2 a sweet onion diced fine
2 T. of sugar (toss completely with the sugar before adding salt to preserve the cell walls)
3 full T. chopped fresh mint
1/2 diced yellow bell pepper
Mix and let sit for an hour in fridge for flavor to develop. I counted on the ginger to add the heat, but next time I might add some chopped chili as well.
Today for lunch, 2 c. of leftovers with juice whirled in the blender with 1/2 heirloom tomato.
Shoulda taken pictures. Oh wait! No camera. Sigh.